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  • Author or Editor: Marcio Eduardo Canto Pereira x
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Two Guatemalan-West Indian avocado (Persea americana) hybrids (‘Monroe’ and ‘Booth 8’) were treated with an aqueous formulation of 1-methylcyclopropene (1-MCP) to determine effects on ripening and quality during storage simulating commercial shipping temperatures. Fruit harvested at preclimacteric stage were immersed in aqueous 1-MCP at 75 μg·L−1 (1.39 mmol·m−3) or in deionized water for 1 minute, stored at 10 °C for 14 days, and then transferred to 20 °C until ripe. Respiration rate, ethylene production, softening, and change in epidermal hue* angle were delayed and/or suppressed in both cultivars exposed to 1-MCP, although effects were less pronounced with Booth 8. Hue* angles for 1-MCP-treated ‘Monroe’ fruit had the highest values (darkest green peel color) of all treatments at full-ripe stage (hue* angle = 117). For control and treated ‘Monroe’ fruit respiration peaked on days 15 and 21, while ethylene production from both treatments peaked on day 16. Respiration and ethylene production peaked on day 16 for both control and 1-MCP–treated ‘Booth 8’ fruit. Fruit treated with 1-MCP consistently showed diminished respiration and ethylene peaks. Days to full-ripe stage were unaffected by treatment. ‘Booth 8’ fruit from both treatments were considered ripe (15 N whole fruit firmness) after 17 days; however, only 8% of control fruit were marketable, whereas 58% of 1-MCP-treated fruit were marketable, based on subjective appearance ratings using the Jenkins–Wehner score. The development of peel blemishes during storage was the primary cause of unmarketable fruit. ‘Monroe’ control and 1-MCP–treated fruit were soft after about 22 days and were significantly more marketable (control 70% and 1-MCP 85%). Avocados treated with 1-MCP ripened over a longer period than control fruit but maintained a higher percentage of marketable fruit.

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The ethylene inhibitor 1-methylcyclopropene (1-MCP) delays ripening of avocado (Persea americana) and many other fruits, but there are few reports of the influence of this ethylene inhibitor on sensory attributes. The objective of this study was to evaluate the effects of aqueous 1-MCP on fruit ripening and sensory attributes of ‘Beta’ avocado, a Guatemalan-West Indian hybrid. Treatment with aqueous 1-MCP at 2.77 μmol·L−1 (150 μg·L−1) for 1 minute effectively delayed ripening by 6 days, delaying the onset of climacteric and lowering respiration rates as compared with control. Treated fruit had greener peel and firmer pulp when ripe, and untrained sensory panelists could not detect differences in texture, flavor, and overall liking between treated and untreated fruit. Immersion of ‘Beta’ avocado in aqueous 1-MCP extended the shelf life to 14 days at 20 °C and 84% relative humidity, an increase of 6 days (75%) as compared with untreated fruit, without compromising sensory acceptability. This technology has the potential to permit shipment of these fruit to more distant markets than currently possible.

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